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Everything posted by ChrisTaylor
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What did you buy at the liquor store today? (2014 – 2015)
ChrisTaylor replied to a topic in Spirits & Cocktails
What was the aging process, les? -
Fancy Free. Death specs. An unnamed experiment: a julep based on equal parts and rapadura syrup. I think the sweetener clashed with the spirits. Rethinking the garnish, too.
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The pork belly was set and forget: a dry rub of salt, sugar, pepper and Korean 'herb seasoning'; smoked until it seemed ready; a glaze of store bought kalbi sauce. The vegetables were hit with soy, balsamic and evo oil and cooked on the hot plate.
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Manhattan Transfer: one of my favourite Death drinks so far. Good tip, Les.
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Flor de Jerez. 'Apera' in plsce of amontillado. Haresfur suggested upping the Appleton or losing some of the 'sherry'. I think he's right.
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Punt e Mes, Pasquet, Millstone 100, Benedictine. Ango plus a 'small dash' each of Bitter Truth Creole and Peychaud's, as I was using Death and Co. specs.
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Death & Co dedicates a lot of pages to technique.
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I had a vague recollection of there being a few Nardini drinks in beta cocktails, so I flipped back and forth until I found the Infernal Architect. Surprisingly tolerable for a drink that brings together four unlikely ingredients, one of which is that bull-in-a-china-shop, Strega.
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I will never, ever decide that because my first taste of Elisir Novasalus reminded me somewhat of Amaro Sibilla, which I last had a couple years ago, that it would make an acceptable substitute for the same in a cocktail so finely-balanced as the Beekeeper's Apprentice.
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Wooden Ship: equal parts Genever and London Dry with a little Grand Marnier. Most approachable of the gin-based old-fashioned style cocktails I can recall having, although it's still not really my kind of thing. I also made a Shattered Glasser. Tasted like a beta cocktails drink.
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Lamb ribs. Dry rub of salt, white pepper, coriander, cumin, fennel, paprika and dried Fatali chilli. I served them with coleslaw.
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Spaghetti Western. Simple but good. The Nonino and mezcal keep each other in check.
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Inspired by Jo I turned to Paula Wolfert's roast chicken recipe, although I kinda went off on a tangent. I lost the whole bird in favour of drumsticks. I added some more herbs (dill, thyme) and a dog-turd-swirl of harissa paste to the spiced butter. Came out alright, though, even though it ain't Paula's.
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The Benjamin Barker Daiquiri is interesting, altough I don't know if I'd bother revisiting it unless someone wanted me to make one for them.
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An interesting beast: Terrible Love. Exceptionally well-balanced for a St Germain drink.
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Decided to stay with that chapter and make a Devil Inside. Substitutions based on availability: I used the standard 10-year-old Bruichladdich instead of the called-for 7-year-old version. It works nicely enough with the Millstone that I guess I'll forgive myself for my sins. Quarter Cask instead of normal Laphroaig, too. EDIT Of the three I've made recently, this would be a favourite. I can see it entering rotation.
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Enemy Lines. Another Sazerac variation. The aquavit and tequila combo works as well as the recipe brief promises.
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Saz Who? -- plus or minus a few ingredients. I don't own the single barrel version of Cruzan but I figured this would be 'near enough'. Or, at the very least, I didn't feel like Googling around to find the tasting notes and then trying to match those to something I owned. Poire Williams instead of the specified pear brandy. It's pleasant enough that it's maybe not too far removed from the real deal. Maybe. Or maybe I just got lucky with my dodgy substitutions this time.
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It was alright. The sauce itself needs something more, I feel. I don't know what. Something acidic--a squeeze of citrus juice or a spurt of vinegar, maybe. Or maybe something like some whole (possibly pickled) chillies. To my taste all those canned and bottled products--the hot sauce, the tomato sauce, the tomato puree, the soy sauce, et al--are screaming out for greater acidity and/or something fresh. Maybe I should've served it with the papaya salad. I've cooked a few recipes from the book. The aforementioned salad is now a go-to recipe. I've had mixed success with other recipes. Nothing has been overtly bad when I've followed the recipe to the letter but some dishes haven't impressed me enough to warrant revisiting.
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I bought some blue swimmer crabs this morning ... ... and made the chilli crab recipe from Zak Pelaccio's Eat With Your Hands.
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What did you buy at the liquor store today? (2014 – 2015)
ChrisTaylor replied to a topic in Spirits & Cocktails
Novasalus hit me like a beautiful woman with a bad attitude. I wanted more right away. EDIT Oh, and I just tasted Nardini for the first time. Wow. -
What did you buy at the liquor store today? (2014 – 2015)
ChrisTaylor replied to a topic in Spirits & Cocktails
The Fernet, Punt and Luxardo were restocks. The Russell's was bought purely because I tasted, in store, the bourbon I'd been meaning to buy blind and thought better of it--not bad, not worth twenty bucks more than what Russ has to offer. The Elisir Novasalus is a new one to me (as is the Nardini). I tasted it in store and had to have it. It brought to mind a (relatively) more civilised Sibilla. -
Final George/Last George/The Epilogue of George. Whatever. It's pretty good. Nice way to make use of the Swedish punsch I made months ago (a recipe leslie linked to).
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Fernet Branca, Fernet Branca, Fernet Branca. 1:1:1.